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首页> 外文期刊>Journal of foodservice >From foodservice to food experience? Introduction to the topical focus papers: extraordinary experiences in foodservice
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From foodservice to food experience? Introduction to the topical focus papers: extraordinary experiences in foodservice

机译：从餐饮服务到美食体验？主题重点论文简介：餐饮服务方面的非凡经验

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In our last issue, we had a number of papers that were given at the Extraordinary Experience Conference held in 2007. This issue includes the final three foodservice papers from that meeting. In the first article, Beer discusses another frequently used metanarrative of restaurants, that of authenticity. Consumers will evaluate their experiences of the restaurant in terms of the authenticity of the menu, yet definitions of authenticity are often convoluted and contradictory. Statutory or voluntary standards can be set to verify certain criteria for authenticity such as local, organic, fair trade, free-range, but for the consumer, authenticity is a social or personal construct that is unfixed, subjective and variable (Reisinger & Steiner 2006, p. 67). Some consumers may make it the basis of choice; others may dismiss it as a cynical and untrustworthy marketing label. Beer concludes that authenticity is the result of a triumvirate relationship between the individual (the self), what is being experienced (the thing) and the way in which society defines authenticity (the others).
机译：在上一期杂志中，我们在2007年举行的非凡体验会议上发表了许多论文。本期杂志包括那次会议的最后三份餐饮服务论文。在第一篇文章中，比尔讨论了餐厅的另一种常用叙事形式，即真实性。消费者会根据菜单的真实性来评估他们在餐厅的经历，但是真实性的定义通常是令人困惑和矛盾的。可以设置法定或自愿性标准来验证某些真实性标准，例如本地，有机，公平交易，自由放养，但对于消费者而言，真实性是一种不固定，主观和可变的社会或个人构造（Reisinger＆Steiner 2006 ，第67页）。一些消费者可能将其作为选择的基础；其他人可能认为它是一个愤世嫉俗的，不可信任的营销标签。贝尔认为，真实性是个人（自我），所经历的事物（事物）与社会定义真实性的方式（其他）之间三者关系的结果。

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